This is the kind of recipe that saves busy weeknights. Everything cooks on one pan, the cleanup is minimal, and the results are reliably delicious. The lemon brightens the chicken, the herbs add depth, and the vegetables soak up all the good drippings.

Ingredients

For the chicken:

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
2 tablespoons olive oil
1 lemon, halved
4 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and black pepper

For the vegetables:

1 lb baby potatoes, halved
2 medium carrots, cut into chunks
1 red onion, cut into wedges
2 tablespoons olive oil
4 cloves garlic, smashed
Salt and black pepper

Instructions

Heat the oven to 425°F (220°C).
Prep the vegetables: Toss potatoes, carrots, and onion with olive oil, garlic, salt, and pepper on a large rimmed baking sheet. Spread into an even layer.
Season the chicken: Pat chicken thighs dry with paper towels. Rub with olive oil, salt, and pepper. Nestle the chicken skin-side up among the vegetables.
Add the aromatics: Tuck thyme and rosemary sprigs around the chicken. Squeeze half the lemon over everything, then tuck the spent lemon halves onto the pan.
Roast: Bake for 35-40 minutes until the chicken skin is crispy and golden, and the internal temperature reaches 165°F (74°C).
Rest and serve: Let rest for 5 minutes. Squeeze the remaining lemon half over the chicken before serving.

Tips

Don’t overcrowd: If your pan is too full, the vegetables will steam instead of roast. Use two pans if needed.
Crispy skin: Pat the chicken completely dry before seasoning. Moisture is the enemy of crispy skin.
Make it your own: Swap in whatever vegetables you have— Brussels sprouts, sweet potatoes, or fennel all work beautifully.

Why This Works in Preserves

This recipe is perfect for demonstrating how Preserves handles real-world cooking. The ingredient list is organized by component, the steps are clear and sequential, and you can easily scale the servings up or down using the app. Save it, add your own notes after you try it, and duplicate it to create your own variations.

This recipe serves 4. Total time: 50 minutes (10 minutes prep, 40 minutes cooking).